Combine flour, sugar, baking powder and salt in a large mixing bowl
1 ½ cups flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
In another bowl, combine eggs, oil, sour cream and vanilla
2 eggs, ½ cup oil, ½ cup sour cream, 1 teaspoon vanilla
Add wet ingredients to dry ingredients and mix just until combined
Fold in strawberries
1 cup strawberries
Divide batter into greased or paper lined muffin tin
Bake in preheated 400° oven for 15-18 minutes
Allow muffins to cool for 5 minutes and then remove from tin and continue cooling on a baking rack
Notes
Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not over mix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!