To create Juicy Mini Lemon Blueberry Cheesecakes, follow these easy steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

2. Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press this mixture into the bottom of each muffin liner to form a crust.

3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract. Mix until combined.

4. Add Blueberries: Gently fold in the fresh blueberries into the cheesecake batter until they are evenly distributed.

5. Fill the Muffin Tin: Pour the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full. Tap the muffin tin gently to remove any air bubbles.

6. Bake: Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

7. Cool: Once baked, remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to allow the filling to firm up.

8. Serve: Once chilled, remove from the tins, garnish with extra blueberries, and dust with powdered sugar if desired.