For the muffins

• Preheat oven to 350 F degrees, and position rack in center of oven. Spray a standard or mini muffin pan with cooking spray and set aside until needed. Or if using, place the individual silicon mini cups on a baking sheet or sheet pan as you fill them.
• Combine the flour, baking soda, baking powder and salt in a large mixing bowl; whisk to aerate and mix thoroughly; set aside.
• Whisk the egg in a medium mixing bowl until frothy.

  Add the sugar, and whisk briskly until thick and smooth.
• Add the melted butter in 3 additions, whisking each until fully incorporated.

  Add the sour cream in 2 additions; whisk until smooth.

  Whisk in the almond extract.
• Add the frozen blueberries to the flour mixture, and toss gently to combine.
• Add in the sour cream mixture, and fold with a large rubber spatula just until the batter comes together.

  Do not over-mix; the batter will be thick, and there may be some spots of flour showing. Stop folding when purple streaks begin to appear in the batter.
• Use an ice cream scoop (or large spoon) to drop the batter into the prepared muffin pan.
• Bake until the muffins are puffed, golden brown and a toothpick or skewer inserted into the center comes out clean, about 25-30 minutes. *See below for mini muffins.
• Remove muffins from the oven, and leave in the pan for 5 minutes; then invert onto a cooling rack or remove from the silicon cups. Stand the muffins upright, and leave to cool to room temp.
• Frost the completely cooled muffins and sprinkle with almonds and place 1 fresh blueberry on top as garnish.