Preheat the oven to 375 degrees F.Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay. Add the poppy seeds and stir gently until combined. Fill 6 jumbo/king-sized muffin tins or 12 regular sized muffins until almost full.Sprinkle with a few sliced almonds.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean but moist. Be careful not to over-bake.Remove from oven and let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.