Creating Mini Lemon Blueberry Cheesecakes is straightforward if you follow these easy steps:

1. Preheat Your Oven: Preheat your oven to 325°F (160°C).

2. Prepare the Cupcake Liners: Line a muffin tin with cupcake liners. This will hold your cheesecakes and make cleanup easier.

3. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

4. Fill the Muffin Tin: Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly with the back of a spoon to create an even layer.

5. Bake the Crusts: Place the muffin tin in the preheated oven and bake for 5-7 minutes until slightly golden. Remove and let cool.

6. Prepare the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy.

7. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, add the flour, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.

8. Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.

9. Fill the Cupcake Liners: Spoon the cheesecake mixture over the baked crusts, filling each liner about ¾ full.

10. Bake: Place the muffin tin in the oven and bake for 15-20 minutes. The edges should be set, and the center may have a slight jiggle.

11. Cool Down: Once baked, remove the cheesecakes from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer to a wire rack to cool completely.

12. Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours (or overnight) to set.

13. Top and Serve: Before serving, top with additional fresh blueberries and a sprinkle of lemon zest for an elegant touch!

Following these steps ensures that your Mini Lemon Blueberry Cheesecakes come out perfect and ready to impress!