In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Whisk oil, sour cream, eggs, vanilla, almond in a bowl. Add to dry mixture, fold gently, and fold in blueberries.
Divide batter evenly among 12 cups, sprinkle with turbinado sugar, bake 25-30 minutes, until golden brown, cool 5 minutes, and serve.