Preheat the oven to 375°F.
Grease the inside of a six-cup muffin tin and set aside.
Mix 1 tablespoon ground chia seeds together with 3 tablespoons water and set aside.
Using an electric mixer, beat together the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the chia seed mixture and mix again. Add the milk and lemon juice. Mix well.
Add the flour, baking powder, baking soda, salt, hempseed, and the remaining tablespoon ground chia seeds to a medium bowl. Mix. Add the flour mixture to the wet mixture and beat until just combined. It will be a sticky batter.
Fold in the strawberries.
Divide the batter between the muffin cups. Fill at least three-quarters full.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.