Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).

Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside.

Whisk together yogurt, honey, oil, eggs, 1 tablespoon lemon zest, and almond extract until smooth.

Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.

Toss blueberries with remaining 1 teaspoon flour to coat; fold blueberries into the batter just until combined.

Divide batter (it will be thick) between muffin cups, about 5 tablespoons per cup. Combine turbinado sugar with 1 teaspoon lemon zest and sprinkle evenly over cups of batter.

Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Total bake time is about 23 minutes.

Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.