• Combine butter and canola oil in a large bowl and stir until well-combined.
  4 Tablespoons unsalted butter, ¼ cup canola oil may substitute vegetable or avocado oil
• Add sugar and stir again.
  1 cup granulated sugar
• Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined, and then add buttermilk and stir again. 
  1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract, ½ cup buttermilk*
• In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
  1 ¾ cup all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon salt
• Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
  1 ½ cup hulled
• Cover bowl with a dry towel and allow batter to sit 15 minutes**
• Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
• Once oven has preheated, portion batter into prepared tin, filling each liner all the way to the top with batter (without overflowing).
• Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12 minutes, or until tops are just beginning to turn golden brown.
• Allow to cool, and, if desired, top with glaze.

Glaze

• Combine powdered sugar and 3 teaspoons of milk in a small bowl and whisk until smooth. If batter is too stiff to drizzle, add additional milk, one teaspoon at a time, until desired consistency is achieved (if you make the glaze too thin, just add more sugar).
  ¾ cup powdered sugar, 3-4 teaspoons milk
• Drizzle over cooled muffins and allow the glaze to set before enjoying.