1-Begin by preparing the blueberry swirl: Combine 1 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice in a saucepan over medium heat. Cook until the berries soften, mashing them as they go. Once the mixture bubbles, mix 1 teaspoon cornstarch with 2 teaspoons water, add it to the pan, and cook for 1-2 more minutes until thickened. Strain through a fine mesh strainer, discard the solids, and set aside to cool.

2-Preheat the oven to 325°F and line two 12-count muffin pans or one 24-count pan with 14 cupcake liners.

3-For the crust, mix 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 3 and 1/2 tablespoons melted unsalted butter in a bowl. Press the mixture evenly into the liners and bake for 5 minutes. Remove and let cool while keeping the oven at 325°F.

4-For the filling, beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1/4 cup fresh lemon juice, the zest of 1 lemon, and 1 teaspoon pure vanilla extract, mixing well. Incorporate 2 large eggs one at a time, mixing on low speed just until combined.

5-Divide the filling evenly among the muffin cavities. Add about 1 teaspoon of the cooled blueberry swirl on top of each, then swirl with a toothpick or knife.

6-Bake for 17-20 minutes, or until the tops are set. Cool at room temperature for at least 1 hour, then remove from the pans and refrigerate for 3-4 hours or overnight before serving.