1 1/2 c. unbleached flour
1/4 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/2 c. (1 stick) unsalted butter
1/2 c. granulated sugar
1/2 tsp. vanilla
2 eggs
1/4 c. plain yogurt
2/3 c. chopped fresh strawberries

Preheat oven to 400 degrees. Grease muffin pans. Sift flour. Then sift together flour, salt, cream of tartar and baking soda into a bowl.

Cream butter and sugar in a large bowl until fluffy. Add vanilla. Add eggs one at a time, beating well after each. Alternately add dry ingredients and yogurt to creamed ingredients, gently fold in strawberries. Spoon into muffin pans and bake 25 minutes or until golden brown. Allow muffins to cool on a rack 10 minutes before removing from pan.

Variations: for blueberry muffins use 1 cup whole blueberries instead of chopped strawberries. For raspberry muffins, use 2/3 cup whole raspberries instead of chopped strawberries.