Strawberry Muffins

2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping

Firm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.

Preheat oven to 400F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla.

Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist do not overmix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.

Bake 20 to 25 minutes. Makes 12 muffins.