Preheat the oven to 325°F. Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add powdered sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed until just incorporated.
Stir in lemon juice and lemon zest until smooth.
Divide the cheesecake batter evenly among the muffin liners, filling each about three-quarters full.
Drop a few blueberries on top of each cheesecake.
Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving.
