Preheat Oven:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Mix Dry Ingredients:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

• Toss diced strawberries in a tablespoon of flour to prevent sinking, then gently stir them into the dry ingredients.

Mix Wet Ingredients:

• In another bowl, whisk together buttermilk, oil, eggs, lemon juice, and vanilla extract.

Combine and Fold:

• Pour the wet mixture into the dry and stir gently until just combined. Do not overmix.

Fill and Bake:

• Divide the batter evenly into the muffin cups.

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze:

• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

• Drizzle with lemon glaze once cooled, if desired.