With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
In a large bowl, combine all the dry ingredients. Set aside.
In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries.
With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds. Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool.
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