In a large bowl combine almond flour, salt, baking powder, garlic powder, oregano, sun dried tomatoes, and cheese.
In a smaller bowl melt the butter in the microwave, about 30 seconds. Add sour cream and eggs. Mix well.
Add the wet ingredients to the dry, mix till combined. Stir in the parsley.
Spoon into a lined muffin tin.
Bake for 20 minutes.
Remove from oven and let cool.
These muffins freeze well, and should be stored in the fridge. I will most likely be posting more variations of these buttery muffins but you can always change the cheese and herbs to make it your own.