Slice the Fresh Strawberry (1/2 cup). Preheat the oven to 400 degrees F (200 degrees C). Grease the muffin pan.
In a small bowl, whisk together All-Purpose Flour (1 cup), Almond Flour (1/2 cup), Baking Soda (1/2 teaspoon), Baking Powder (1 teaspoon), and Salt (1/2 teaspoon).
In a large mixing bowl with paddle attachment, beat the Egg (1), Granulated Sugar (2/3 cup), Greek Yogurt (1/3 cup), Vanilla Extract (1 tablespoon) and Almond Extract (1/4 teaspoon) together until well combined.
Add the flour mixture and mix just until combined about a minute. Stir in strawberries and Fresh Raspberries (1/2 cup).
Spoon the batter into 8 greased muffin cups filling to the top. Bake for about 15-18 minutes, or until an inserted toothpick comes out clean. Cool on wire rack for 5 minutes, and then remove the muffins from the pan to cool completely.