Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture evenly into the bottom of a muffin tin to form the crust.

Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, sour cream, lemon juice, and lemon zest. Mix until combined.

Gently fold in the blueberries.

Pour the filling over the cooled crusts in the muffin tin, filling each cup about 3/4 full.

Bake for 20 minutes or until the centers are set. Remove from the oven and let cool to room temperature.

Chill in the refrigerator for at least 2 hours before serving.