Preheat the oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
Sprinkle 1 tablespoon flour over strawberries and toss to fully coat. Set aside
In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
In a separate bowl or large measuring cup, whisk together eggs, sugar, Greek yogurt, oil, milk, and vanilla, until well blended and smooth. Add the wet mixture to the dry ingredients until smooth and no flour streaks remain.
Use a rubber spatula to fold the strawberries into the muffin batter until evenly distributed. Allow the batter to rest for 10 minutes. Gently fold the batter again and then fill each prepared muffin cup to the top.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-18 minutes or until a toothpick or cake tester inserted in the center comes out clean.
Remove from oven and allow muffins to cool for about 5 minutes in the muffin pan before transferring to a wire rack to cool completely.