Preheat the oven to 325°F. Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, 1/4 cup 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 1/2 cup sugar until smooth and creamy.
Add the vanilla extract, lemon juice, and lemon zest, mixing until well incorporated.
Add the egg and beat until just combined, being careful not to overmix.
Gently fold in the blueberries.
Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
