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 the crumbs are evenly coated.
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 mix until well combined.
Add vanilla extract, eggs, lemon juice, and lemon zest. Beat until the mixture is smooth and creamy.
Gently fold in the fresh blueberries, being careful not to break them.
Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving.