Warm milk in a small saucepan over medium heat until boiling. Remove from heat and let cool. In a small bowl mix sugar into water, stir in yeast and set aside for 10 minutes till foamy.
Place 3 cups flour in a large bowl; stir in cooled milk, yeast mixture and butter. Add remaining 3 cups flour, salt and blueberries stirring until everything is combined. Leaving dough in bowl, knead by hand for 5 minutes by folding and refolding dough. Place dough in greased bowl, cover with plastic wrap, place in a warm draft free spot and allow to rise for 1 hour.
Place risen dough on floured surface; punch down and roll out to 1/2-inch thickness. Cut muffins with a biscuit cutter or rim of a drinking glass. Sprinkle two baking sheets with corn meal and place muffins on baking sheets. Sprinkle additional corn meal on top of each muffin. Cover loosely with plastic wrap and let rise for 30 minutes.
Preheat oven to 375°F. Bake muffins 8 minutes, flip them and bake another 8 minutes; total baking time is 16 minutes. Tops should be browned. Let cool and enjoy within 3 days or freeze for later use.
OPTION: Omit blueberries to make plain English muffins. A mixture of whole wheat and all purpose flour may be used instead of only all purpose flour.