Preheat the oven to 190 degrees celsius. Line a 12 cup muffin tin with paper liners. Spray the pan and the liners with non - stick spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and sugar for about 2 minutes. Add the eggs one at a time. Beat in the vanilla and almond extract.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tins.
Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary and transfer the muffins onto a cooling rack