Heat oven to 375 degrees F. Generously grease muffin tin with butter and then dust with flour.

Finely chop strawberries.

In a large mixing bowl, whisk together whole wheat and all purpose flour, sugar, salt, baking soda. Add butter and with paddle attachment of electric mixer beat until butter is fully incorporated into flour and looks like wet sand, about 2-3 minutes.

Add eggs to milk and whisk just to break the yokes; add vanilla extract.

Pour milk mixture into flour mixture and beat for a few seconds on low speed just to combine. Stir in strawberries.

Fill muffin cups to 3/4 full. Sprinkle tops with turbinado sugar if preferred.

Bake for 25 mins or until light golden brown and toothpick is dry when inserted in top of muffin.

Let cool for 10 minutes before removing from tin.

When completely cooled, sprinkle with powdered sugar.