Preheat oven to 400°F (200°C) and grease a 12-cup muffin pan.

Set aside 1 tablespoon of sugar for topping.

In a large bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda.

In a blender or food processor, combine strawberries, eggs, melted butter, and vanilla extract.

Process until just blended; avoid creating a smooth puree.

Pour the strawberry-egg mixture into the flour mixture.

Stir until just combined; do not overmix.

Evenly distribute the batter among the prepared muffin cups.

Sprinkle the reserved sugar over the top of the muffins.

Bake for 19-24 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan on a wire rack for 5 minutes.

Transfer the muffins to the wire rack and cool for another 5 minutes.

Serve warm.