Preheat oven to 500 degrees. Grease a muffin tin or line with muffin liners. In a large bowl, beat together the butter and sugar. Add the eggs one at a time and beat until combined. Mix in the Greek yogurt and almond extract. Add the flour, baking powder, and salt and mix until combined - scraping down the bowl as needed. Fold in the blueberries. Divide batter between prepared muffin tin and sprinkle with turbinado sugar.Bake 5 minutes at 500 degrees. Reduce oven temperature to 350 and bake 12-14 minutes more, until muffins are golden brown and a knife inserted into the middle of one comes out clean. Allow to cool for 1 minute before inverting the pan to release muffins. Once completely cool, muffins can be stored in an airtight container for up to 1 week.
No need to thaw frozen berries before mixing them in!