(Meyer) Lemon Strawberry Muffins

I found this recipe on a blog called "My Baking Addiction". It is amazing! Though it calls for Meyer Lemons, which I am sure would be delicious, I use regular lemons (or lemon juice if I can't get hold of a lemon).

Makes 12 regular sized muffins
adapted from the Joy of Baking

Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest and juice of one Meyer Lemon -- I substituted 1/4 C lemon juice
1 large egg, lightly beaten
3/4 cup *buttermilk
2/3 cup canola oil
1 teaspoon vanilla
2 cups chopped, fresh strawberries (I chop mine really small so I don't get big, soggy strawberry chunks in the muffin. 2 cups is nearly a 1 pound container of strawberries)

Method:
1. Preheat oven to 375 degrees F. Position rack in center of oven. Butter or spray with a non-stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold the berries into the wet ingredients. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. (For fear of over-filling, I had enough leftover batter to make 6 mini muffins). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Note:
*Don’t have buttermilk? Simply place 3/4 tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with enough milk to equal the 3/4 C needed in the recipe. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.