Roast the strawberries: Preheat the oven to 425ºF. While the oven is preheating, hull the strawberries and slice them. On a large cookie sheet or half-sheet pan, toss the strawberries with the 2 Tablespoons of maple syrup until they're coated. Roast in the preheated oven until the strawberries have rendered their juice and turned thick and sticky. This will take about 20 minutes, but watch closely to prevent the juice from burning. Remove the strawberries from the oven and set aside to cool. Turn oven down to 350º.

In a large batter bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the cooled butter, buttermilk, vanilla, and eggs. Pour the liquid ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix or the muffins could be a bit tough.