Preheat oven to 325°F. Prepare 6 cavity mini loaf pan with vegetable pan spray.
In medium bowl, stir together flour, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well. Add extracts; beat until well combined. Add flour mixture alternately with milk, beating until just combined. Gently fold in blueberries and almonds. Divide batter evenly among pan cavities. Sprinkle with sparkling sugar, if using.
Bake 28-30 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.