Pre-heat your oven to 375°F and line a 12-cup muffin tin with paper liners.
In a medium sized bowl, whisk together flour, baking power and salt.
In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract and the almond extract.
Add the flour mixture in 3 additions, alternating with the milk (flour, milk, flour, milk, flour). Mix until just combined after each addition.
Add the blueberries and gently fold them into the batter using a spatula.
Divide the batter across the prepared muffin cups. They should be full to the brim, if not slightly heaped.
Sprinkle the turbinado sugar evenly across the tops of the muffins.
Bake for about 30 minutes, until golden brown.
Allow the muffins to cool in the pan for about 10 minutes, before transferring to a wire rack to cool completely.