Melt the butter and set aside.

Preheat the oven to 350°F (180°C).

Whisk the eggs with the sugar until the mixture is light and frothy. Add the milk and mix.

Add the flour, almond flour, baking powder, and a pinch of salt. Whisk until the batter is smooth.

Add the melted butter and mix well.

Spoon the batter into muffin tins. Place 2 or 3 raspberries on top of the batter and cover with a tablespoon of muffin batter. Add another 2 or 3 raspberries on top and sprinkle with sliced almonds.

Bake for about 25 minutes.