Preheat your oven to 350 degrees. Line two muffin pans with 12 liners (6 liners for each pan). Giving room around the muffins while they bake will help them rise more.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda.

In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.

Add the dry ingredients to the wet ingredients and blend just until combined.

Remove the bowl from your mixer and fold the chopped strawberries into the batter with a spatula.

Evenly spoon batter into lined muffin pans.

Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.

Let them cool completely in the muffin pans and then store in an air tight container.

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