Preheat the oven to 375°F. Spray well a 12 cup muffin tin with nonstick cooking spray or use paper liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, beat the butter and sugar with a hand mixer until well combined. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
Beat in vanilla, and almond extract.
Add the flour mixture with the milk in alternation, beating gently just to combine (do not overmix or it will change the texture of the muffins). Scrape the bottom and sides of the bowl.
Add the blueberries to the batter and fold gently with a spatula until evenly distributed.
Scoop the batter into the prepared muffin tin with an ice-cream scoop.
Sprinkle about 1 teaspoon of turbinado sugar atop each muffin.
Bake the muffins for about 30 minutes, until they are light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, let cool in pan for 5 minutes then transfer them to a rack to cool completely.