For the muffins: Preheat the oven to 425 degrees. Grease a 10muffin tin with butter, or line with paper muffin cups.

In a large bowl, combine flour, almond flour, baking soda, baking powder, salt, sugar, rolled oats and sugar. Then add ground cardamom and mix once again and set aside.

In another bowl combine the melted butter, egg, sour cream, and milk and whisk thoroughly.

Add the wet ingredients to the dry ingredients and stir together gently until just combined.

Fold in the diced pear into muffin batter. Make sure not to overmix.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way. Top each muffin with about 1 teaspoon sliced almond and sprinkle with cardamom.

Bake the muffin at 425°F / 218°C for 8 minutes. Then reduce the temperature to 350°F /176°C and continue to bake until it becomes golden brown in the top for about 10-12 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Cool the muffins for 15 minutes before removing from the pan.