With your ingredients ready, let’s dive into making these delicious treats. Here’s a step-by-step guide:

1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the texture resembles wet sand.
3. Press about a tablespoon of the crumb mixture into the bottom of each muffin liner, pressing down with the back of a spoon to form a compact crust.
4. Bake the crusts for 5 minutes, then remove from the oven to cool while you prepare the filling.
5. In a large bowl, beat the cream cheese with 1/2 cup sugar until smooth and creamy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
6. Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.
7. Spoon the cream cheese mixture over the cooled crusts, filling each liner about 3/4 full.
8. Bake for 20-25 minutes, or until the centers are set and the tops are slightly golden.
9. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

One personal tip: When folding in the blueberries, be gentle to prevent them from bursting and coloring the batter. This will keep your cheesecakes looking neat and photogenic!