Preheat your oven to 220C / 425F / Gas mark 7 and either lightly grease a 12 hole muffin pan or place liners in your muffin pan.
Mix the ground almonds, flour, baking powder and salt in a large mixing bowl and place to one side.
In another mixing bowl or large jug mix the eggs and sugar together until the mixture is light in colour.
Add the buttermilk, vanilla extract and vegetable oil to the egg and sugar mix and beat until everything is well combined.
Pour the liquid ingredients into your mixing bowl of dry ingredients and very gently mix the two together until just combined.
Add the sour cherries and flaked almonds to the batter and give them a very quick stir in.
Divide the mixture between the 12 muffin holes. Don't be afraid to fill them up to the top because this will help you get that lovely high dome top.
Pop them in the oven.
*IMPORTANT* after 5 minutes you need to turn the oven down to 190C / 375F / Gas mark 5. Because the initial high heat gives them that high dome top but you need to reduce the temperature so they continue to bake all the way through without burning.
Bake them at the lower temperature for a further 13 to 15 minutes.
Once the time is up check they are baked right through. They should be firm to the touch and spring back. Or enter a skewer and it should come out clean.
Take them out of the oven and leave them in their pan for 5 minutes then transfer them to a wire rack to cool down.
Muffins are always best on the day of baking but these will keep well in an airtight tin for up to 3 days.