Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press 2 tablespoons of crumb mixture into each muffin liner.

In a large bowl, beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.

Spoon cheesecake filling evenly over crusts, filling each liner about ¾ full.

Bake for 20-25 minutes, until edges are set but center is slightly jiggly.

Turn off oven, open door slightly, and let cheesecakes cool in oven for 30 minutes. Cool completely at room temperature, then chill in refrigerator for at least 2 hours.

Top each cheesecake with fresh blueberries before serving.