Warm the milk in a small saucepan over medium heat until boiling. Remove from heat and let cool down.

In a small bowl, add water and then add dry yeast and sugar. Mix. Set aside for 10 minutes until it's foamy.

In a large bowl add 3 cups of flour, milk, yeast mixture and butter. Stir with a wooden spoon to mix. Add the remaining 3 cups of flour, salt and blueberries and continue to stir until everything is combined With your hands, knead the dough for 5 minutes, folding it over again and again.

Place dough in greased bowl, cover with plastic wrap and let rise for 1 hour in warm spot.

Punch dough down and roll out to 1/2 inch thickness. Cut muffins with biscuit cutter (or alternatively you can use a glass). Sprinkle cookies sheets (2 or 3) with cornmeal and place each muffin on there. Sprinkle additional cornmeal on top of each muffin. Cover with plastic wrap and let rise for 30 minutes.

Preheat oven to 375 degrees. Bake muffins for 8 minutes, flip them and then bake for 8 more minutes (so 16 minutes total). Let cool.

Enjoy for the next few days, or freeze them for later usage.