Preheat oven to 375°F. Grease 12 muffin cups generously; vegetable oil pan spray works well.

In a large mixing bowl, beat together the butter and sugar until theyre light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk, and vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder and salt. Add to wet ingredients just until blended.

Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.

Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with turbinado sugar.

Bake the muffins for 25 to 30 minutes, until theyre light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes or longer if they dont release easily.

MF Note: Wow, perfect just as is! 1-1/2 cups blueberries was about right. I didnt use papers. For easier removal, leave in pan to cool then put in fridge. When cold, take out and put in hot water which releases the muffins. Sounds like a hassle but not. Its worth it.