Preheat your oven to 350 degrees and spray your muffin pan with baking spray.
Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add the dry ingredients into the wet mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
Add in the sour cream and beat until smooth and thoroughly combined into the batter. Turn the mixer off and, by hand, and in the 1/2 cup of blueberries and gently mix using a rubber spatula. Pour the batter into each well in the muffin pan (I filled my muffin cups more than 3/4th's of the way full to get bigger, bakery style muffins; you may have enough batter for one more muffin) and sprinkle on a few extra blueberries on top of each muffin.
Bake for about 25 minutes, or until a tester inserted comes out clean. Remove from the oven and let the cool for a few minutes before serving. Enjoy!