Preheat oven to 400°F.

In a large bowl, add the butter, sugar, flour, baking powder, and salt. Use your hands to break down each cube until the mixture is crumbly.

In a medium bowl, mix the buttermilk and eggs together and pour over the butter mixture. Stir until just incorporated

Gently fold in strawberries.

Scoop the batter into lined muffin tins, filling each tin about ⅔ full.

Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Allow muffins to cool for about 5 minutes in the muffin tins before transferring them to a wire rack.