In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, remaining 1 tablespoon sugar, salt, and lemon zest.
Pour the yeast mixture and melted butter into the dry ingredients. Stir with a wooden spoon or dough hook attachment until a sticky dough forms.
Gently fold in the fresh blueberries, being careful not to crush them.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If dough is too sticky, sprinkle with a little more flour as needed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness.
Using a 3-inch round cutter, cut out muffins and place them on a baking sheet dusted with cornmeal. Cover with a towel and let them rise for another 20 minutes.
Preheat a large non-stick skillet or griddle over medium-low heat.
Cook the muffins for 6-7 minutes on each side until golden brown and cooked through. Adjust heat as necessary to prevent burning and ensure even cooking.
Transfer cooked muffins to a wire rack to cool slightly before serving.