Preheat the oven to 400°F (200°C). Grease the muffin pan.

In a small bowl, whisk together all the dry ingredients.

In a large mixing bowl with paddle attachment, beat the egg, sugar, Greek yogurt, vanilla and almond extracts together until well combined. Add the flour mixture and mix just until combined about a minute. Stir in strawberries and raspberries.

Spoon the batter into 8 muffin cups filling to the top. Bake for about 15-18 minutes, or until the inserted toothpick comes out clean. Cool on wire rack for about 5 minutes, and then remove the muffins from the pan to cool completely.