Begin whisking together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute.
In a separarte bowl, mix together your wet ingredients; butter, oil, eggs, sour cream, milk, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.
Evenly distribute the batter between the liners. They should more than fill each liner. Finally dot the tops with a few extra blueberries and sprinkle with raw sugar and bake for 20-23 minutes.
Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.