I followed Bittman's basic muffin recipe, and added the extra sugar and cinnamon he suggests for blueberry muffins. I also substituted half of the AP flour with wheat flour, and it worked well. We really enjoyed these muffins.
Adapted from How to Cook Everything by Mark Bittman
3 Tbsp melted butter or canola or other neutral cooking oil, plus some for greasing the tins.
1 cup all-purpose flour
1 cup wheat flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1 Tbsp baking powder
1 cup milk, plus more if needed
1 cup chopped fresh strawberries
Preheat oven to 400 degrees. Grease a standard 12-compartment muffin tin.
Mix together the dry ingredients in a bowl. Beat together the egg, milk, and butter or oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist. Add a little more milk or other liquid if necessary. Fold in the strawberries gently.
Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Bake 20-30 minutes, or until the muffins are nicely browned and a toothpick inserted in the middle of one of them comes out clean. Remove from the oven and let rest for 5 minutes before removing from tin. Serve warm.