Remove the stems from the strawberries and slice the smaller ones in half and the larger ones into quarters. Set aside.
In a large mixing bowl, sift all the flours and combine with the baking powder, baking soda, and cinnamon. In a separate mixing bowl crack the eggs, add the sugar and agave nectar and whisk until combined. Add the buttermilk, half and half, vanilla, and oil along with the strawberry preserves and stir until combined.
Combine the wet and dry mixtures in one large mixing bowl. Reserve one cup of strawberries and add the rest of them to the mixture. Stir until evenly distributed.
Spoon the batter into the cups of a well-greased muffin pan until filled. From the reserved strawberries, press two slices of strawberry on the top of each.
Bake for 25 minutes and test for doneness by sticking a toothpick into one of the muffins and seeing that it comes out clean. Let cool before serving.
Serve with butter and a cold glass of milk or a hot cup of Louisiana coffee.
If you like sweet, pastry-like muffins, then feel free to increase the sugar content. Also, bulk stevia or Splenda works well as a substitute for sugar.
Recipe by Acadiana Table at /2013/04/08/strawberry-time/