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.