In a small bowl, whisk together the gluten-free flour, baking powder, xanthan gum, baking soda, and salt.

In a large bowl, whisk together sugar, sour cream, melted butter, eggs, and vanilla extract until fully combined.

Pour the dry ingredients into the wet ingredients and stir just until mixed.

Gently stir the chopped strawberries into the muffin batter.

Line a muffin tin with paper liners and scoop the batter evenly into each liner.

Let the muffin batter rest for 15 minutes before baking.

Preheat the oven to 350°F (180°C).

Bake for 22-24 minutes until lightly browned.