I used frozen strawberries in this recipe. Allow them to thaw, dice, then sprinkle 1 tablespoon granulated sugar over the berries. Let sit at least 30 minutes. I refrigerated them overnight. I use a spring-release ice cream scoop that holds 1/3 cup batter to scoop and fill the muffin tins. This ensures all the muffins are the same size and cook evenly.
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