This recipe is adapted from Vegetarian Cooking for Everyone, by Deborah Madison. Makes 18 muffins.

1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup packed light brown sugar
2 eggs, lightly beaten
1 1/3 cups buttermilk
1/3 cup butter, melted
1 1/2 tsp vanilla extract
1 cup sliced strawberries, gently tossed with 1 tbsp flour

Preheat the oven to 375 degrees. Line muffin tins with muffin cups. Mix the dry ingredients in one bowl and the wet ingredients in a second bowl, then combine them with a few swift strokes. Using a rubber spatula, stir the batter up from the bottom of the bowl to make sure that there are not any pockets of flour. Gently stir in strawberries. Don’t beat the batter and don’t worry about a slightly uneven appearance. Spoon or scoop the batter into the tins, going nearly to the top for a nicely rounded muffin. Bake in the upper third of the oven until browned and well risen, about 25 minutes. Turn out the muffins and serve.