1 cup strawberries, slightly under-ripe, diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 teaspoon vanilla extract
1 large egg
confectioners' sugar, for dusting
Preheat oven to 400 degrees. Line a 12-cup muffin tin (or 24-cup mini-muffin tin) with paper cups. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
In a medium bowl, stir together flour, sugar, and baking powder. In a small bowl beat together oil, sour cream, vanilla, and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
Divide batter evently among the paper cups in the muffin tin. Bake for 12-14 minutes of until a toothpick inserted in center comes out clean.
When muffins are completely cool, place confectioners' sugar in a small sieve. Shake sieve lightly to dust muffins with sugar.