Preheat your oven to 375°F (190°C) and position the rack in the center. Prepare 12 muffin cups by buttering them or spraying them with non-stick cooking spray. Set aside.
In a large measuring cup or bowl, whisk together the egg, buttermilk, canola oil, Meyer lemon juice, and vanilla extract. The mixture should be smooth and well combined.
In another large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and the lemon zest. Stir these dry ingredients together until they are evenly mixed.
Gently fold in the chopped strawberries into the dry mixture. Be careful not to mash them.
With a rubber spatula, fold the wet ingredients into the dry ingredients. Stir only until you see no dry flour remaining.
Using two spoons or an ice cream scoop, fill each muffin cup almost full with batter.
Place the muffin tray in the preheated oven and bake until a toothpick inserted in the center of a muffin comes out clean, which should take about 20 minutes.
Once baked, transfer the muffins to a wire rack and let them cool for about 5 minutes before removing them from the pan.
