Preheat oven to 375 degrees then line 2, 12 cup muffin tins with 15 liners total and set aside.

Add softened butter and sugar to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then beat on medium-high speed until mixture is pale yellow, 1 minute. Scrape down the sides of the bowl then add eggs one at a time, mixing on medium speed until just combined before adding the next egg. Add vanilla then mix on medium speed until just combined. Scrape down the sides of the bowl.

To a small mixing bowl add gluten free flour blend, baking powder, baking soda, cinnamon, and salt then whisk to combine. Add half the dry ingredients to the wet ingredients then mix on medium speed until just combined. Add buttermilk then mix on medium speed until just combined. Add remaining dry ingredients then mix on medium speed until just combined. Add chopped strawberries then fold into the batter with a spatula.

Scoop 1/4 cup batter into each lined muffin cup then bake for 19-21 minutes, or until golden brown and a toothpick inserted into the center of the muffins comes out clean, rotating pans 180 degrees halfway through. Let muffins cool in the tins for 5 minutes before removing to a cooling rack to cool completely.