Blueberry-Stuffed Mini-Muffins

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1/3 cup part-skim ricotta cheese

1 medium egg white

2 tablespoons vegetable oil

3/4 cup buttermilk

1 tablespoon vanilla extract

1 tablespoon baking powder

1/2 cup low-fat milk

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon almond extract

3/4 cup sugar

1 large egg

6 tablespoons blueberry preserves

1 teaspoon table salt

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