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Preheat oven to 425°F and line a 6-count jumbo muffin pan with large tulip liners.
Whisk 2 ½ cups plus 1 tablespoon flour with baking soda and baking powder.
In a stand mixer, rub lemon zest into the granulated and brown sugars for 30 seconds.
Add butter and beat 2–3 minutes until light and creamy.
Beat in eggs one at a time.
Mix in sour cream, vanilla, and almond extract.
On low speed, add dry ingredients and whole milk alternately, beginning and ending with dry ingredients, mixing just until combined.
Toss blueberries with remaining 1 tablespoon flour and gently fold in.
Divide batter into liners, filling ¾ full.
Smooth tops and rest 10–15 minutes.
Sprinkle generously with turbinado sugar (about 2 teaspoons each) and press lightly to adhere.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake 30–35 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
Cool completely in pan.